Barbecue Buffalo Cauliflower with a tangy ranch dip

Barbecue Buffalo Cauliflower is a both a great
crowd-pleaser and a tasty snack. Served with a tangy ranch dipping sauce, it’s
the perfect summer treat and a much healthier, tastier alternative to buffalo chicken
wings!

I’ve adapted this recipe from one of Bosh!’s recipes:
they have created so much delicious vegan food, and their buffalo cauliflower
was no exception! I’ve made a few changes to adapt to cooking on a barbecue,
as well as homemaking the extra-buttery buffalo sauce, but all credit goes to
them for the backbone of this recipe.

For this recipe we’ll be cooking over indirect heat to bake
the barbecue buffalo cauliflower while still getting the delicious smoky
flavour from the barbecue. If using a ceramic barbecue such as a Monolith, don’t
forget to use heat deflector stones. However, this time I used a Grillson to
cook on – using their smoke diffuser attachment below the grill grates I was
able to create indirect heat for cooking the cauliflower.

Making the barbecue buffalo cauliflower

Start by lighting the barbecue – remember to set up your
barbecue for cooking on indirect heat to create an oven environment. Heat your
barbecue up to around 180°C (356°F).

Whisk together the soy milk and flour to make a batter,
then mix in the garlic, onion powder, cumin, smoked paprika, salt and pepper.
Pour the breadcrumbs into a large bowl.

Take each piece of cauliflower and dip it into the batter,
holding it by the stem. Then, roll each one in the breadcrumbs before placing
it onto a lined baking tray. Pop the baking trays onto the barbecue and cook
the cauliflower over indirect heat for around 20 minutes.

In the meantime, mix together the buffalo sauce
ingredients in a large jug. After 20 minutes, take the breadcrumbed cauliflower
out of the barbecue and pour the buffalo sauce over every piece. Roll the
cauliflower around in the sauce to make sure each piece is nicely coated, then
put it back into the barbecue for a further 25-30 minutes, until the outside of
the cauliflower is nice and crispy.

While waiting for the barbecue buffalo cauliflower to
cook, put the aquafaba, garlic, salt and black pepper into a high speed blender
and blitz. Gradually pour in the vegetable oil and keep mixing until the sauce
visibly thickens up – if the sauce is still runny after a minute of blitzing,
add in some extra aquafaba and blitz until you reach a mayonnaise consistency. Add
the parsley, chives and lemon juice to the mayonnaise-like mixture and stir in
gently to make your ranch dipping sauce.

Once the cauliflower has crisped up, take it off the
barbecue: it’s ready to eat! Serve the barbecue buffalo cauliflower hot with
the tangy ranch dipping sauce. Enjoy!

Why isn't Worcestershire sauce vegan?

As you may have noticed, in the buffalo sauce I specify that the ingredient of Worcestershire sauce must be a vegan version; it usually contains anchovies, hence is
not vegan. However, seeing as tamarind is the dominant flavour in
Worcestershire sauce, it is relatively easy to make vegan and is readily
available to buy online and in good supermarkets. For more information about
Worcestershire sauce and its variations, click here.

More Info

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Barbecue Buffalo Cauliflower is a both a great crowd-pleaser and a tasty snack. Served with a tangy ranch sauce dressing, it’s the perfect summer treat and a much healthier, tastier alternative to buf…